Refreshing Chopped Vegetable Salad – A Nutritious Delight

Are you looking for a delicious and healthy salad recipe that will impress your guests and leave them craving more? Look no further than Dixie’s Chopped Vegetable Salad Recipe!

This recipe is a twist on the classic vegetable salad, with a unique blend of flavors and textures that will delight your taste buds. From the crisp cucumbers to the sweet corn and tangy feta cheese, this salad has something for everyone.

The inspiration behind this recipe comes from Dixie Cafe, a legendary Southern restaurant chain with over 70 years of experience in serving up hearty home-style meals. Their signature chopped salad is a customer favorite, and we’ve put our own spin on it to make it even more delicious.

Whether you serve it as a side dish or a main course, this salad is sure to impress. So grab your chopping board and get ready to create a culinary masterpiece!

Why You’ll Love This Recipe

Dixie's Chopped Vegetable Salad
Dixie’s Chopped Vegetable Salad

Listen up, fellow foodies! If you’re looking to take your salad game to a whole new level, then this Dixie’s Chopped Vegetable Salad Recipe is the way to go. I assure you; once you try it, you won’t stop.

What’s not to love about a salad that combines the flavors of feta cheese, black and green olives, frozen corn, cucumber, red onion, zucchini, green pepper, plum tomatoes, carrots, and green beans? All these ingredients work together in perfect harmony to create a chopped vegetable salad that’s both satisfying and refreshing.

Not only is this salad packed with essential nutrients, but it also offers a wide range of textures and flavors that will leave you craving more. The crunch of the fresh vegetables combined with the tanginess of the feta cheese will make your taste buds sing.

Plus, this recipe is incredibly versatile. You can easily mix it up by using different vegetable combinations or adding something to your liking. Trust me; creating your variation will be half the fun.

So what are you waiting for? If you’re looking for a healthy yet delicious side dish for your next party or dinner table spread, look no further than Dixie’s Chopped Vegetable Salad Recipe. Try it out and let me know what you think!

Ingredient List

“Get ready to veg out with Dixie’s Chopped Salad!”

Before we get started with the recipe, let’s go over the ingredients list. You will need:

  • 2 cups of frozen corn, thawed
  • 1/2 lb. of green beans, trimmed and cut into 1/4 inch pieces
  • 1/2 cup of green olives, sliced
  • 1/2 cup of black olives, sliced
  • 1 cucumber, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 zucchini, finely chopped
  • 1 green pepper, seeded and finely chopped
  • 3 plum tomatoes, seeded and finely chopped
  • 2 carrots, peeled and finely chopped
  • 3/4 cup crumbled feta cheese

For this recipe, I recommend buying fresh produce. Go for vegetables that are firm and unblemished. It’s important to prep your veggies ahead of time to make it easier to assemble the salad later on.

The Recipe How-To

“This salad is a vibrant medley of fresh flavors and textures!”

Now, it’s time to get into the good stuff! Let me walk you through the how-to of this delicious Dixie’s Chopped Vegetable Salad Recipe.


Before beginning, gather all the ingredients necessary. Rinse vegetables/canned ingredients and pat dry with a clean towel. For the corn, allow to thaw completely and then pat dry. I usually use fresh corn, as it gives that extra crunch and sweetness to the salad.


Next up, let’s chop those veggies! Using a large sharp knife, chop 2 lb green beans into 1-4 inch pieces and slice 1 cup black olives into thin pieces. Dice 3 cups finely chopped tomatoes, cucumbers, zucchinis and green peppers into small square pieces. Cut half cup red onion into 1/4 inch pieces alongside one whole cucumber so both are uniform in size while chopped. Chop 1 can each of black-eyed peas or speckled butter beans finely, too.

Mix It All Together

Once everything is chopped and sliced properly, add everything to a large mixing bowl. Then toss it together until everything is well combined. Add 3/4 cup crumbled feta cheese, 1 cup sliced green olives and 2 cups of fresh or frozen (thawed) corn in the mixing bowl along with chopped vegetables.


For dressing: you can mix any store-bought (ranch dressing) or homemade dressing as per your preference like recipe provides multiple options:

  • Alicia Brummund’s Cilantro Lime Dressing
  • Martha Stewart’s Buttermilk Dressing

Once done choosing the dressing mix it well with vegetables and serve chilled!

This recipe will feed a group of 10-12 people!


Substitutions and Variations

“Dixie’s Chopped Salad is the perfect dish for your next potluck party.”

Let’s start with the basics. This recipe is remarkably versatile in terms of substitutions and variations. Here are a few ways to customize your salad:

– Vegetables: One of my favorite things about this recipe is its flexibility. Don’t be afraid to add or remove vegetables based on what’s in season or what you have on hand. For example, some tasty options could include yellow squash, cabbage, leaf lettuce, or even black-eyed peas.

– Cheese: Feta cheese is a classic addition to this salad, but other types of crumbly cheeses like goat cheese or blue cheese would work well too.

– Olives: Green olives and black olives both add a salty tang to the salad, but if you’re not a fan of either, try substituting for capers or pickled vegetables.

– Corn: The frozen corn in this recipe adds a nice sweetness and crunch. If you don’t have corn on hand, try substituting with peas, edamame, or roasted sweet potato.

– Protein: This recipe is delicious on its own, but if you’re looking for a heartier meal or want to make it an entree salad, consider adding some protein. Grilled chicken or shrimp would be perfect. You could also try bacon pieces, turkey chunks, or some butter beans for a vegetarian option.

Have fun experimenting with different combinations until you find your perfect iteration of this chopped vegetable salad.

Serving and Pairing

“Healthy eating never tasted so good with this delicious salad.”

When it comes to serving Dixie’s Chopped Vegetable Salad Recipe, there are a variety of ways to make this dish shine. This salad is perfect as a light lunch meal, but it also works well as an appetizer for dinner parties, potlucks or picnics. Whip up a big batch of this vibrant and colorful chopped vegetable salad and watch your guests eat it up in no time!

To serve the salad, you can either mix everything together or arrange the vegetables on a platter with some crumbled feta cheese and olives as a garnish. The feta cheese adds just the right amount of tangy flavor to this crisp and refreshing salad while the olives provide an extra burst of saltiness.

If you want to make the dish even heartier, consider pairing it with some grilled chicken or fish. The combination of juicy meat and crunchy vegetables is unbeatable. You could also try serving this salad on a bed of leafy greens like cabbage or lettuce and drizzling it with your favorite dressing.

For those who prefer a vegetarian or vegan option, feel free to skip the meat and cheese altogether and serve this chopped vegetable salad with some roasted chickpeas or tofu on top.

One great feature of this recipe is its versatility. You could also try adding some roasted sweet potato wedges or avocado slices on top for a creamier texture. White wine or sparkling water would go well with this refreshing vegetable salad.

In summary, if you’re looking for a healthy and delicious summer dish that can be served in many different ways, look no further than Dixie’s Chopped Vegetable Salad Recipe.

Make-Ahead, Storing and Reheating

“From the garden to your plate: Dixie’s Chopped Salad is a farm-to-table delight.”

“Planning ahead is like putting salt in your soup, it enhances the flavor.” This recipe is perfect for those who love to meal prep and host parties. You can make this dish ahead of time and store it in the fridge for up to 24 hours. It gives a chance for the flavors to meld together, so it tastes even better when you serve it.

To make-ahead the Dixie’s Chopped Vegetable Salad Recipe, prepare all the chopped vegetables according to the recipe. Then mix them together in a mixing bowl along with the desired amount of feta cheese and thinly sliced green and black olives. Store it in an airtight container or cover it with plastic wrap and refrigerate until ready to serve.

If you end up having leftovers, this salad stores well in the fridge for up to two days. Make sure to transfer it into an airtight container and keep it refrigerated promptly.

When reheating, take out only what you need for a serving as this dish is best chilled. If you want the salad warm, try adding lean protein such as grilled chicken or ham on top of your heated portion. Do not reheat with feta cheese as it will ruin its texture.

With these tips, you’ll be able to add this dish on your menu at your next party without any hassle!

Tips for Perfect Results

“Looking for a quick and refreshing lunch option? Try Dixie’s Chopped Salad!”

When preparing Dixie’s Chopped Vegetable Salad Recipe, there are a few tips that can help you achieve perfect results every time. Here are my top recommendations for making a satisfying and irresistible salad:

1. Use fresh ingredients: It is essential to use fresh ingredients when making this salad. Check the expiration dates of all items before using them. Fresh vegetables will make the difference in flavor and texture.

2. Customized cut: The salad ingredients should be cut into small, bite-sized pieces, so everything blends well together. Aim for uniformity in shapes to make it more visually appealing.

3. Dressing distribution: Be generous with the dressing, but not to the point it becomes soggy. Distribute it evenly by mixing thoroughly.

4. Add cheese and/or meat at serving: Although Feta cheese or sliced turkey could be added to the salad when preparing, if left overnight in the fridge they may lose their texture and flavor. Wait until you’re ready to serve before adding those toppings.

5. Chill Properly: A chopped vegetable salad recipe like this one is best served cold – make sure you chill it completely in the fridge for at least an hour before serving.

6. Store separately if making ahead: If prepping ahead of time, store the chopped vegetables separately from the dressing to keep it from getting too soggy while in the fridge.

7. Get Creative with your substitutions: You can substitute veggies that are not summer season specific – such as brussels sprouts during Fall or kale in Winter- just make sure they’re cut up into small pieces too.

By following these tips, your Dixie’s Chopped Vegetable Salad is guaranteed to be a crowd-pleaser at your next party.


As with any recipe, there may be some questions and concerns that come up. Below are answers to some of the most frequent inquiries about Dixie’s Chopped Vegetable Salad Recipe. So don’t you worry, we’re here to help ensure that your salad turns out perfectly, every time!

What does a chopped salad contain?

When it comes to a chopped salad, the key is cutting all the ingredients down to bite-sized pieces. Typically, it consists of an array of leafy greens like romaine or iceberg lettuce. Freshly sliced cucumbers, juicy tomatoes, and added nuts, cheese, and dried fruits for extra flavor and texture. To top it off, a tangy vinaigrette dressing is the perfect finish before serving.

How far in advance can you chop vegetables for a salad?

When it comes to storing vegetables, it’s important to note that some last longer than others. Harder vegetables, like carrots, peppers, and broccoli or cauliflower florets, can usually stay fresh for up to a week. On the other hand, softer veggies, such as tomatoes and cucumbers, tend to have a shorter shelf life of 3 to 4 days. Once you’ve chopped your veggies to the desired size, make sure to store them in securely sealed containers in your fridge to help prolong their freshness.

How do you cut vegetables for chopped salad?

If you’re someone who regularly prepares chopped salads, then investing in either a mezzaluna or chopper tool is a wise choice. A mezzaluna is a curved blade that can quickly and finely chop ingredients with just a few back-and-forth rolls. Alternatively, a chopper tool with a grid can push vegetables through to create small, perfectly uniform pieces. Consider adding one of these handy tools to your kitchen arsenal for speedy salad preparation.

Which vegetables are used for salad by the chef?

A great salad made with raw leafy vegetables typically contains a variety of lettuces, including garden cress and watercress, as well as endives, cabbage, spinach, escarole, romaine (cos), arugula and fresh herbs. This type of salad can be garnished with other vegetables, whether raw or cooked, such as tomatoes, onions, cucumbers, peppers, and beets.

Bottom Line

Now that you have all the information on this amazing chopped vegetable salad recipe, there’s no reason not to give it a try for your next dinner party or gathering. With its fresh, colorful and savory flavors, it’s sure to become a new favorite on your menu.

But don’t just take my word for it. Let the delicious combination of feta cheese, green olives, black olives, and more speak for itself. And with some variations and substitutions that you can try out, feel free to experiment and make it your signature dish.

So go ahead, chop your vegetables away and create a beautiful presentation with this Dixie Chopped Vegetable Salad Recipe. I guarantee it will be a hit amongst your guests and loved ones. And who knows? You might even get that coveted compliment from Martha Stewart herself. Happy cooking!

Dixie's Chopped Vegetable Salad

Dixie’s Chopped Vegetable Salad Recipe

This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.
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Prep Time 1 hr
Cook Time 12 hrs
Course Side Dish
Cuisine American
Calories 267.7 kcal


  • 1/2 lb green beans, trimmed and cut into 1/4 inch pieces
  • 3 carrots, peeled and cut into 1/4 inch cubes
  • 4 plum tomatoes, seeded and cut into 1/4 inch pieces
  • 1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 yellow squash, cut into 1/4 inch pieces
  • 1 zucchini, cut into 1/4 inch pieces
  • 1 red onion, cut into 1/4 inch pieces
  • 1 cucumber, peeled,seeded and cut into 1/4 inch pieces
  • 2 jalapeno peppers, seeded and de-veined,minced
  • 1 cup frozen corn, thawed
  • 1/2 cup of sliced black olives
  • 1/2 cup of sliced green olives
  • 1/2 lb feta cheese, crumbled
  • 1 (16 ounce) bottle Italian dressing or (16 ounce) bottle vinaigrette dressing


  • Prepare an ice bath (a large bowl filled with ice water and ice cubes).
  • Add green beans to boiling water.
  • Blanch until tender, about 3-5 minutes.
  • With a slotted spoon remove from water and immediately plunge into the ice bath.
  • When beans are thoroughly cooled, drain and pat dry.
  • Repeat the process with the carrots.
  • Add all ingredients except cheese and dressing to a large bowl.
  • Stir to combine.
  • Add cheese.
  • Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
  • Chill, stirring occasionally, and add more dressing if needed.
  • The vegetables will give off their juices also.
  • Best if chilled overnight so that all of the flavors marry.

Your Own Notes


Serving: 233gCalories: 267.7kcalCarbohydrates: 19.8gProtein: 6gFat: 19.9gSaturated Fat: 5.8gCholesterol: 20.2mgSodium: 1188.7mgFiber: 3.7gSugar: 8.8g
Keyword Low Protein, Vegetable
Tried this recipe?Let us know how it was!

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